Pumpkin Chocolate Chip Muffins {Dairy-Free}

It doesn't matter what season it is for me to make these moist, delicious pumpkin flavored muffins dotted with semi-sweet chocolate. This recipe makes 24 large muffins or 72 mini muffins. Yes, it makes a lot, but that's so you're not left to figure out what to do with the other half a can of pumpkin. I don't ever have any leftover after a few days, but you can freeze these for later.

Pumpkin Chocolate Chip Muffins

4 large eggs
1/2 c coconut oil, melted (or canola oil)
1 c unsweetened applesauce
1 (15 oz) can pumpkin
1 1/4 c organic sugar or Sucanat
3 c whole wheat pastry flour (may sub. part/all unbleached)
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp sea salt
1 1/2 to 2 c regular or mini semi-sweet or dark chocolate chips (depending on your chocolate needs; I use less of dk.chips)

Preheat oven to 400 degrees. Mix first five ingredients in large bowl. In separate bowl, mix next five dry ingredients; add to wet ingredients, stirring just until combined. Fold in chocolate chips. Use ice cream scoop to fill paper-lined or greased regular muffin tins. Bake for about 16 minutes until firm and golden and knife or toothpick inserted comes out clean. Watch carefully so you don't overbake, as the bottoms are quick to burn. Cool on wire rack.

For mini muffins: Mini chocolate chips work best. Use cooking spray or paper liners in mini muffin tins and bake for about 12 minutes.

Tip: If you find yourself out of baking soda, like I did, you can substitute 2 tsp baking powder for each 1 tsp baking soda and omit salt.

Recommend: I love If You Care Unbleached Baking Cups! My muffins and cupcakes always come right out of the paper without sticking. They can even be reused for the next batch.

Linked to Pumpkin Addicts Anonymous, Totally Tasty Tuesday